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4.69 from 16 votes

Instant Pot Meatball and Potato Soup

This recipe is an easy and delicious recipe any time of the year!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree, Main Course
Cuisine: Italian
Servings: 8 people
Calories: 86kcal
Author: Chrysa

Equipment

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons chopped garlic
  • 1 tablespoon Worcestershire sauce
  • 3-4 cups beef broth
  • 1 small can of tomato paste
  • 1 large can of diced tomatoes
  • 1 large can of tomato sauce
  • 1 small can of sliced jalapeños
  • 1 tablespoon Italian seasoning
  • 1 tablespoon onion powder
  • 1 bag of frozen meatballs
  • 1 small bag of petite potatoes sliced in quarters
  • 1 bag of frozen mixed vegetables

Instructions

  • Set Instant Pot to sauté/browning feature.
  • Add butter and allow to sizzle.
  • Add garlic and cook 1 minute, stirring occasionally.
  • Add remaining ingredients and stir.
  • Lock the Instant Pot lid and make sure it is not on venting. Set to high pressure and cook for 20 minutes.
  • Allow pressure to return to normal and then release any remaining pressure.
  • Add shredded cheese if desired. Add salt and pepper to taste. Serve and enjoy.

Video

Notes

Optional: Add shredded cheese before serving.

Nutrition

Serving: 1g | Calories: 86kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1491mg | Fiber: 2g | Sugar: 2g